Description
This Easy Creamy Taco Soup is a hearty and flavorful one-pot meal that combines seasoned ground beef, beans, corn, and tomatoes with creamy cheese for a rich and comforting dish. Perfect for a quick weeknight dinner, it’s packed with southwestern flavors and topped with cheddar cheese and fresh cilantro for a satisfying finish.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 3 cups beef broth
Cream and Cheese
- 1 block (8 oz) cream cheese, softened
- 1/2 cup heavy cream (optional for extra creaminess)
- 1/2 cup shredded cheddar cheese (for topping)
Seasonings and Garnish
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain excess grease if needed to keep the soup from becoming too oily.
- Sauté Aromatics: Add the diced onion and minced garlic to the browned meat. Cook for about 3 minutes until the onion is translucent and fragrant, enhancing the base flavor of the soup.
- Add Ingredients: Stir in the taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chilies, and beef broth. Bring the mixture to a simmer to blend the flavors.
- Incorporate Cream Cheese: Cut the softened cream cheese into small cubes and stir it into the simmering soup until it is fully melted and smooth, creating a rich creamy texture.
- Simmer: Reduce the heat to low and let the soup simmer for 10-15 minutes, stirring occasionally to prevent sticking and allowing the flavors to meld together.
- Finish with Cream (Optional): For extra richness and creaminess, stir in the heavy cream. Season the soup with smoked paprika, salt, and black pepper to your taste.
- Serve: Ladle the soup into bowls and top with shredded cheddar cheese and fresh chopped cilantro. Add optional toppings like avocado slices or tortilla chips if desired for additional texture and flavor.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
- Heavy cream is optional but adds richness; you can omit it for a lighter soup.
- Homemade taco seasoning can be used to avoid additives.
- Leftovers keep well in the fridge for up to 3 days and can be frozen.
- Add extra toppings like sour cream, sliced jalapeños, or crushed tortilla chips for more flavor and texture.
